Friday, February 1, 2013
Maple Cranberry & White Choc Cookies
Yesterday, for a mysterious reason, I felt like baking something while I was driving back home from sending my daughter off to school in the morning...consequently, there were few things promptly popped up in my head to be chosen.. and I finally made this cookie to be the winner!
The recipe ( adapted from here )
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed brown sugar + caster sugar
2 large eggs
2 teaspoons pure vanilla extract
1/3 cup pure maple syrup
2 1/4 cups old-fashioned uncooked oatmeal
1 cup dried cranberries
3/4 cup white chocolate chips
Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, salt. Set aside.
In the bowl of an electric stand mixer, fitted with a paddle attachment, combine butter, brown sugar, and granulated sugar. Beat on medium-low speed until thoroughly combined and slightly fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the bowl. Add eggs, one at a time, beating for 1 minute between each addition. Add vanilla extract and maple syrup and beat to combine.
Add the flour mixture and beat just until incorporated. Fold in oats, dried cranberries, and white chocolate chips. Stir until thoroughly combined.
Spoon batter onto prepared pans by the heaping tablespoonful. Leave about 2 inches of space between cookies. Bake cookies for 10 to 12 minutes, or until beautifully golden brown throughout. Remove from the oven and cool cookies on the sheet for 5 minutes. Remove cookies from the pan and allow to cool on a wire rack.
Cookies can be stored in an airtight container for up to four days.